Tomato Sauce

Ingredients

• 4 can stewed tomatoes
• 1 small onion
• 1 tablespoon butter
• 1 sprig parsley
• 1 tablespoon flour
• 1 blade mace
• salt and pepper to taste

Method

1. 1

   Cook tomatoes with onion, parsley, and mace for 10-15 minutes.

2. 2

   Melt butter, rub in flour, press tomatoes through a strainer, add to butter and flour, stir until boiling, and season with salt and pepper.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 6. The excerpt below is the record exactly as published.

1 tablespoon butter; 1 teacup sugar; juice 1 lemon; a little nutmeg. Pare, core and stew apples until tender, stir in the butter, sugar and lemon juice and fiavor with nutmeg to taste. English Apple Sauce.—The stewed apples are mixed with gravy and very highly spiced. A high seasoning of pepper or curry powder is also added. Serve apple sauce with roast pork, roast goose or duck. Cranberry Sauce.—1 quart of cranberries; 2 cups sugar. Put berries in porcelain-lined saucepan, adding oné pint of water, and stew them until tender. Then press them through a colander, return to the saucepan, add the sugar and stir over the fire until the sugar is melted. 14 THE RALEIGH COOK BOOK. Cranberry Jelly—Cranberry jelly can be made by cooking the cranberry sauce longer or adding gelatine. Then turn in a deep dish or jelly moulds to cool. Cut into blocks or serve in the shape of the moulds. Serve cranberry sauce or jelly with roast turkey, chicken or game. Tomato Sauce.—4 can stewed tomatoes; 1 small onion; 1 table- spoon butter; 1 sprig parsley; 1 tablespoon flour; 1 blade mace; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.